The naked oat grain (Avena sativa var. nuda) was
obtained from a field trial carried out from C.R.A. of
Foggia during the 2009–2010 growing season, under
organic farming system. Then, the naked oat flour was
produced by means of stone milling by Margotta mill
(Calitri, Avellino, Italy). Stone milling was performed
using horizontal granite stones, and grain was not
water-tempered before milling. After milling, oat flour
was sifted on a 500 mm sifter, and the coarsest particles
were eliminated. The flour obtained corresponded
to 85% extraction for naked oat.